Kate's Cuisine » Appetizers

Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce

kate — Sat, 04 Feb 2012 02:46:19 +0000

24 chicken wings $12.33
1 cup mayonnaise $0.74
1/2 cup white vinegar $0.27
2 tablespoons sugar $0.02
Juice from one lemon $0.35
1 teaspoon prepared horseradish $0.07
1 1/2 teaspoons cayenne pepper $0.45
2 teaspoons salt $0.02
1 teaspoon black pepper $0.01
2 tablespoons chili powder $1.41
1 tablespoon garlic powder $0.39
1/2 teaspoon ground cumin $0.12
1/4 teaspoon ground cloves $0.07
3 tablespoons extra-virgin olive oil $0.09

Total Cost $16.34
Cost per Serving $5.45

1.) Make the barbecue sauce. In a medium bowl combine mayonnaise, white vinegar, sugar, juice of lemon, horseradish, cayenne pepper, salt, and black pepper. Cover until ready to use and place in a refrigerator for up to three days.

2.) In a small bowl, combine the dry ingredients: chili powder, paprika, garlic powder, salt, cayenne pepper, cumin, and cloves.

3.) Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator until ready to use for up to four hours.

4.) Heat a grill to medium-high heat and grill wings until no longer pink, about nine minutes per side. Turn regularly during cook time, especially towards the end to keep them from burning.

5.) Plate with a large bowl of Alabama white barbecue sauce.

6.) Serve and enjoy!

Read the review on Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce here

Cream of Asparagus Soup

kate — Thu, 17 Nov 2011 21:41:27 +0000

1 bunch asparagus, spears cut off and left intact, stalks chopped $4.99
1 tablespoon Kosher salt $0.01
6 tablespoons butter $0.36
1 medium onion, chopped $0.47
1 stalk celery, chopped $0.13
1 carrot, chopped $0.17
6 tablespoons all-purpose flour $0.06
1/2 cup parsley, coarsely chopped $0.50
3 sprigs fresh thyme $0.75
1 bay leaf $0.16
1/2 cup heavy cream $0.44
1/2 cup white wine $2.29
8 cups vegetable stock $3.99
Fresh black pepper $0.01

Total Cost $14.33
Cost per Serving $2.39

1.) Add butter to a large pot over medium heat. Add butter and allow to melt. When hot add the onion, celery, carrot, and chopped asparagus (not the tips.) Cover and cook, stirring occasionally, until asparagus and carrot is soft, about 12 minutes.

2.) Meanwhile, bring a large heavily salted pot of water to a boil. When boiling, add asparagus tips and blanch for 2 – 3 minutes. Drain and set aside.

3.) Add the flour to the pan and stir with a wooden spoon to fully incorporate. Stir and cook for another 2 minutes. Add the thyme, parsley, and bay leaf to the pan and stir again. Cook for about 1 minute.

4.) Pour in the white wine, stir, and bring to a boil. Allow wine to boil for about 2 minutes to allow the alcohol to burn off.

5.) Pour in the vegetable stock and bring to a boil while whisking constantly. Remove from the heat and allow to cool.

6.) Using an immersion blender (or transferring to a stand blender in batches,) puree the soup until smooth.

7.) Place a fine-mesh colander over a large pot or bowl. Pour the soup through the strainer and push through with a wooden spoon to get soup entirely smooth.

8.) Return the soup to the pot and reheat over medium heat. Whisk in the heavy cream, salt and pepper into the soup.

9.) Pour or ladle the soup into bowls and garnish with asparagus spears.

10.) Serve and enjoy!

Read the Cream of Asparagus Soup review here

Carrot Salad

kate — Thu, 03 Nov 2011 22:23:54 +0000

2 large carrots, peeled and julienned $0.34
1/2 English cucumber, julienned $0.60
1/2 cup Spanish onion, cut into very thin strips $0.37

For the dressing:
1 cup extra virgin olive oil $1.00
1 teaspoon apple cider vinegar $0.01
1 teaspoon mustard $0.02
3 tablespoons balsamic vinegar $0.42
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $2.78

1.) Combine all ingredients for the dressing in a jar with an airtight lid. Shake vigorously and set aside.

2.) Place the carrots, cucumber, and onion in a large bowl. Give dressing another shake, then pour over vegetables. Stir to entirely coat vegetables with dressing.

3.) Serve and enjoy!

Read the Carrot Salad review here

The Greatest Texas Caviar Ever

kate — Thu, 20 Oct 2011 23:07:27 +0000

Just like having a fine mess, something that is just a little big, almost ready, or accidentally on purpose, having something that is down to earth but also gourmet seems a bit of an oxymoron. However there is something wondrous to be said for this misnomer dish that is sure to please the crowd. Whether at a BBQ with family and friends, or simply a side dish for your own meal,Texas caviar can be served with tortilla chips, celery, red pepper, or even as a delicious condiment for your hot dog or hamburger. Although it does not actually contain caviar, Texas Caviar is a delightful blend of what makes Texas great, and can be the highlight of a meal. Some people have commented that as the recipe stands it calls for a tad too much olive oil, so use your own discretion.

2 cans pinto beans (15 ounce), rinse and drain
2 cans black beans (15 ounce), rinse and drain
1 jalapeno chile pepper, finely chopped and seeded (this is can be optional)
2 cans white corn (15 ounce), rinse and drain
1 can of chopped green chilies (4 ounce), do not drain
1 bell pepper (green) – finely chopped, seeded and cored
1 bell pepper (red) – finely chopped, seeded, and cored
1 bunch of cilantro leaves, finely chopped
1 small red onion, finely chopped
1/2 cup olive oil
1/3 cup white sugar
1/2 cup rice vinegar
1/2 teaspoon garlic powder

Brought to us by Arash @ www.caviargalore.com

Emeril’s Brown Butter, Sage, and Mushroom Stuffing

kate — Thu, 13 Oct 2011 00:50:41 +0000

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

Loose Meat Sliders

kate — Fri, 09 Sep 2011 23:22:39 +0000

1/2 rack – 1 rack Kate’s Ribs $17.20
3 cups Martha’s Barbecue Sauce, or store-bought BBQ sauce $3.05
12 mini hamburger buns $3.99

Total Cost $24.24 (if using a whole rack)

1.) If ribs are hot, allow to cool slightly then shred apart with hands and set meat aside.

2.) Heat barbecue sauce in a large saucepan over medium heat. Add shredded rib meat and stir so that meat is entirely coated with sauce. Continue to cook until everything is fully heated through.

3.) Remove meat and sauce from heat and pile onto hamburger buns.

4.) Serve and enjoy!

Read the Loose Meat Sliders Review here

Martha’s Grilled Potato Slices with Salt & Vinegar

kate — Fri, 12 Aug 2011 00:22:31 +0000

1 pound potatoes, cut lengthwise into 1/4″-thick slices $2.99
2 cups white vinegar $1.08
2 tablespoons extra virgin olive oil $0.36
1 1/2 teaspoons sea salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost $4.45

1.) Bring potatoes and vinegar to a boil in a medium saucepan over medium heat, making sure that vinegar is covering the potatoes. Reduce heat to medium-low and simmer just until potatoes are fork-tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well and gently toss with olive oil, salt and pepper.

2.) Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Remove from grill and sprinkle with salt.

3.) Serve and enjoy!

Read the review here

Warm Tomato Salad

kate — Sat, 06 Aug 2011 14:40:41 +0000

6 large, red tomatoes, cut into wedges $2.94
15 asparagus tips $4.99
1 large red onion, cut into wedges $0.65
1 orange bell pepper, cut into bite-size pieces $0.45
1 red bell pepper, cut into bite-size pieces $0.45
1/2 cup olive oil, plus 3 tablespoons $1.80
1 teaspoon honey $0.03
1 teaspoon Dijon mustard $0.04
1/2 teaspoon hot sauce $0.03
1 tablespoon balsamic vinegar $0.07
1 teaspoon oregano $0.60
1 teaspoon basil $0.46
1 teaspoon salt, plus 1/2 teaspoon black pepper $0.01
1/2 teaspoon black pepper, plus 1/2 teaspoon $0.01
1/4 cup toasted sesame seeds $1.19

Total Cost $13.72

1.) Preheat oven to 400 degrees Fahrenheit and lightly oil a cookie sheet.

2.) In a large bowl combine: 1/2 cup olive oil, honey, mustard, hot sauce, basil, oregano, balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to thoroughly combine, cover with plastic wrap, and set aside so flavours can marry.

3.) In a single layer on the cookie sheet, spread out: tomato wedges, onion wedges, asparagus tips, orange bell pepper, and red bell pepper. Drizzle 3 tablespoons olive oil over the vegetables and turn to stir and coat the vegetables entirely with oil. Sprinkle generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the baking sheet in the oven and roast for 30 – 40 minutes, until vegetables have just started to brown. Remove cookie sheet from oven and using tongs or a slotted spoon, transfer veggies to a large bowl.

4.) Whisk dressing once more to stir and pour over vegetables. Stir to thoroughly combine and top with toasted sesame seeds.

5.) Serve and enjoy!

Read the review here

Stuffed Peppers

kate — Fri, 05 Aug 2011 01:22:39 +0000

4 green bell peppers, halved and seeded $1.80
2 tablespoons olive oil, divided $0.36
2 cups grated Parmesan cheese $5.98

For the filling:
4 Italian pork sausages, casings removed $2.68
1 1/2 cups cooked rice $0.21
1 zucchini, finely diced $0.70
1 red onion, finely diced $0.65
1/2 cup button mushrooms, finely diced $0.62
1/2 cup fresh sage, finely diced $0.50
1 Roma tomato, finely diced $0.25
2 tablespoons dried thyme $1.60
2 tablespoons ground mustard $0.18
2 tablespoons paprika $0.96
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $16.51

1.) Heat oven to 350 degrees Fahrenheit and lightly oil a 9″ x 13″ casserole dish. Using one tablespoon of olive oil, brush outside of peppers and place in dish.

2.) Combine all ingredients for the filling in a large bowl and mix until thoroughly combined.

3.) Scoop up a small handful of the meat mixture and use it to stuff one pepper; repeat with remaining pepper halves. When all the peppers have been filled, divide remaining meat mixture among remaining peppers, “piling” the meat up above the top of the pepper.

4.) Use 1 tablespoon of olive oil to drizzle across meat and peppers. Sprinkle about 1/4 cup Parmesan cheese over meat mixture for each pepper.

5.) Loosely cover with aluminum foil and place in preheated oven. Bake for 45 – 60 minutes until cheese is browned, meat is cooked through, and peppers are tender. Remove from oven and allow to sit for 3 – 5 minutes.

6.) Serve and enjoy!

Read the Stuffed Peppers review here

Swedish Meatballs

kate — Wed, 18 May 2011 17:35:27 +0000

1 pound ground beef $4.11
2 eggs, lightly beaten $0.34
1/2 cup bread crumbs $0.21
1 teaspoon garlic powder $0.13
1 teaspoon ground mustard $0.03
1 teaspoon dried thyme $1.20
1 teaspoon paprika $0.16
1 tablespoon dried parsley $0.67
2 tablespoons Worcestershire sauce $0.24
Salt and pepper $0.01
1 tablespoon vegetable oil $0.07
2 cups cremini mushrooms, sliced in half $3.40
1 small onion, cut into wedges $0.47
2 cups beef broth $1.00
1/2 cup all-purpose flour $0.11

Total Cost $12.15

1.) Preheat oven to 400 degrees Fahrenheit.

2.) In a large bowl mix together: ground beef, eggs, bread crumbs, garlic powder, ground mustard, thyme, paprika, parsley, Worcestershire sauce, salt and pepper.

3.) Form large tennis-ball sized meatballs and place in a greased casserole dish. Brush tops with oil and place in oven. Cook for 15-20 minutes until nicely browned.

4.) Meanwhile, heat remaining oil in a large skillet over medium heat. When oil is hot, add mushrooms and onion wedges and saute until both begin to carmalize.

5.) Pour 1 cup beef broth into the skillet. Make a slurry by placing 1/2 cup flour and 1 cup beef broth in a jar with a tight-fitting lid and shake vigorously. Pour slurry into mushroom and onion mixture and stir while mixture thickens.

6.) After meatballs have been removed from oven, place them in the skillet and cover with gravy. Simmer for 10-15 minutes until cooked through.

7.) Serve and enjoy!

Read the review here